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Omega-3 fatty acids are classified as essential because they cannot be synthesized in the body; they must be obtained from food. Important omega-3 fatty acids in human nutrition are: ALA (α-linolenic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). Contents 1 Chemistry 2 Daily Values 3 Biological significance 4 Health Benefits of Omega-3 Fatty Acids 5 Health Risks of Omega-3 adipose tissue Fatty Acids 6 The adipose tissue Present Role of Omega 3's in the Brain: IQ, Verbal Reasoning, and Bipolar Disorder 7 Dietary sources of omega-3 7.1 Fish adipose tissue 7.2 Flax 7.3 Botanical sources of omega-3, (% ALA in the oil) 7.4 Eggs 7.5 Other Sources 8 The Omega-6 to Omega-3 Ratio 8.1 Foods Which Significantly Improve the Omega-6 to Omega-3 Ratio 8.2 Foods Which may Improve the Omega-6 to Omega-3 Ratio 9 See also 10 Notes and references 11 Further reading 12 External links [edit] Chemistry Chemical structure of alpha-linolenic acid (ALA), an essential omega-3 fatty acid, (18:3Δ9c,12c,15c).
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